Classic Sugar Cookie Recipe

Ingredients

• 2¾ cups (345 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (225 g) unsalted butter, softened
• 1½ cups (300 g) granulated sugar, plus more for rolling
• 1 large egg
• 1 large egg yolk
• 2 tsp pure vanilla extract
• Simple icing (optional): 1 cup (120 g) powdered sugar + 2–3 tbsp milk + food colouring

Instructions

1. 1

   Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.

2. 2

   Beat the softened butter and sugar together on medium speed for 3 minutes until pale and fluffy. Scrape the bowl.

3. 3

   Beat in the whole egg, egg yolk, and vanilla. The extra yolk adds richness without moisture.

4. 4

   Add the flour mixture and fold with a spatula until just combined. The dough will be soft.

5. 5

   Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Cold dough holds its shape when cut.

6. 6

   Preheat oven to 350°F (175°C). Line two baking sheets with parchment.

7. 7

   For rolled cookies: on a lightly floured surface, roll dough to ¼-inch thickness. Cut with cookie cutters and place 1 inch apart on the sheets. For drop cookies: roll heaped tablespoons into balls, roll in granulated sugar, and flatten slightly.

8. 8

   Bake for 9–11 minutes. Edges should be barely set and centres should still look slightly underdone — they firm up as they cool.

9. 9

   Cool on the sheet for 3 minutes, then transfer to a rack. Decorate with icing once completely cool.